Paraben Free Herb Cod Cakes with Lemon & Turmeric
These golden, pan-fried fish cakes are the kind of weeknight dinner that looks impressive but comes together with straightforward, whole-food ingredients. Flaky poached cod gets folded together with creamy sweet potato, cassava flour, and a bright hit of lemon zest, making every bite tender on the inside with a satisfying crisp crust on the outside. Fresh parsley, chives, scallion greens, and grated ginger keep the flavor lively, while ground turmeric adds a warm, earthy depth and that gorgeous golden color. Coconut oil is used for pan-frying, so every ingredient in this recipe is naturally free from the synthetic preservatives and chemical additives that people avoiding parabens and related compounds are often watching out for. Chilling the patties before cooking is the small but important step that keeps them firm and intact when they hit the hot skillet — don't skip it. A squeeze of fresh lemon at the table ties everything together and makes the herbs pop. Whether you're serving these as a main with a simple salad or as a crowd-pleasing appetizer, they deliver serious flavor without any ingredient you'd need to second-guess.
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Learn more →Ingredients
4 servings
For the cod cakes
- 1 ½ lb cod fillets, skin removed
- ¾ cup mashed sweet potato (from about 1 medium sweet potato, cooked and cooled)
- ¼ cup cassava flour, plus more for dusting
- 3 scallions, thinly sliced (green tops only)
- 3 tbsp fresh parsley, finely chopped
- 2 tbsp fresh chives, finely chopped
- 1 tsp fresh ginger, finely grated
- ½ tsp ground turmeric
- 1 tsp lemon zest
- 1 tsp fine sea salt
For cooking
- 3 tbsp coconut oil, divided
For serving
- lemon wedges, for serving (optional)
- fresh parsley sprigs, for serving (optional)
Instructions
- 1
Bring a large skillet of salted water to a gentle simmer over medium heat. Add the cod fillets and poach for 6–8 minutes, until the flesh is opaque throughout and flakes easily when pressed with a fork. Transfer to a plate and let cool for 10 minutes, then flake into small pieces with a fork, discarding any bones.
- 2
In a large mixing bowl, combine the flaked cod, mashed sweet potato, cassava flour, scallion greens, parsley, chives, ginger, turmeric, lemon zest, and sea salt. Fold together until the mixture holds together when pressed — it should be firm enough to shape but not dry. If it feels too loose, add cassava flour 1 tsp at a time.
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